Cooking Suggestion
Add a little oil or butter to a frying pan over a medium heat. Place the pheasant breast into the pan and fry until lightly golden brown.
Turn the breast over and continue cooking, until almost cooked through, but still a little pink (or longer if you prefer meat well done). Remove from pan and set aside to rest. Ensure juices are running clear before removing from the pan.
Ingredients
Partridge Breast (98%) , Lemon & Chilli Marinade (2%) (vegetable fat hydrogenated (rapeseed, palm) Salt, Spices (pepper, coriander, paprika, MUSTARD flour) chilli, onions, yeast extract, lemon peel, garlic, herbs & natural flavouring)
Allergen statement
Any Allergens including cereals containing gluten, see ingredients in BOLD and CAPITALS.
Additional Warnings
Although every care has been taken to remove bones, some small pieces may remain.
May contain lead or steel shot
Nutritional per 100g
112 kcal / 476 Kj, Fat 1.0g, of which saturates 0g, Carbohydrates 0g, of which sugars 0g, Protein 25.8g, Salt 0.04g
Storage
Keep frozen at or below -18oC. Defrost 24hrs before required use in a refrigerator. Once defrosted keep refrigerated at or below 4oC and use within 10 days. Do not refreeze.
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